Crispy Onion Rings with Sauce (Printable)

Golden, crunchy onion rings paired with a creamy, zesty dipping sauce for tasty snacking.

# What You'll Need:

→ Onion Rings

01 - 2 large yellow onions, sliced into 1/2-inch rings
02 - 1 1/2 cups all-purpose flour
03 - 1/2 cup cornstarch
04 - 1 teaspoon baking powder
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1 teaspoon paprika
08 - 1 cup cold sparkling water
09 - 1 cup panko breadcrumbs
10 - Vegetable oil, for frying

→ Dipping Sauce

11 - 1/2 cup mayonnaise
12 - 2 tablespoons ketchup
13 - 1 tablespoon Dijon mustard
14 - 1 teaspoon lemon juice
15 - 1/2 teaspoon smoked paprika
16 - Salt and pepper, to taste

# Directions:

01 - Peel and slice the onions into 1/2-inch rings. Separate rings and set aside.
02 - In a medium bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, and paprika.
03 - Gradually whisk cold sparkling water into dry ingredients until a smooth batter forms.
04 - Place panko breadcrumbs in a shallow dish for coating.
05 - Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
06 - Dip each onion ring into batter, letting excess drip off, then coat evenly in panko breadcrumbs.
07 - Fry rings in batches for 2–3 minutes, turning occasionally, until golden brown and crisp.
08 - Remove fried rings with slotted spoon and drain on paper towels.
09 - Combine mayonnaise, ketchup, Dijon mustard, lemon juice, and smoked paprika in a small bowl. Season with salt and pepper to taste.
10 - Serve crispy onion rings hot alongside dipping sauce.

# Cooking Tips:

01 -
  • They're genuinely crispy on the outside and tender on the inside—not a soggy ring in sight
  • The sparkling water batter is the secret that creates that ultra-light, shatteringly crisp coating
  • The dipping sauce comes together in moments but tastes like something from a gourmet kitchen
02 -
  • Cold sparkling water is absolutely essential—it's what creates those tiny bubbles that fry into crispness. Warm or flat water simply doesn't work the same way, so don't skip this step thinking it's just marketing.
  • Oil temperature is everything. If it's too hot, your rings burn on the outside while staying raw inside. Too cool and they become little oil sponges. A thermometer is worth its weight in gold here.
  • Panko breadcrumbs, not regular ones—the larger flakes create that distinctive shatteringly crisp texture that makes people ask for your secret.
03 -
  • Keeping your batter cold is almost as important as the sparkling water—prepare it just before frying, and if it sits too long, the carbonation dissipates and you lose that crispness
  • The secret to evenly cooked rings is medium-sized batches and constant, gentle turning in the oil—this ensures every surface gets equally golden and crispy
  • If you want extra flavor, add a pinch of cayenne pepper or smoked paprika to the batter itself for depth that guests will notice but can't quite identify

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